Cajun Shrimp with Creamy Lemon Butter Sauce

Cajun Shrimp with Creamy Lemon Butter Sauce


1-1/2 pounds medium-size fresh or frozen shrimp, peeled and deveined
2 teaspoons Creole seasoning
2 tablespoons olive oil
1/4 cup butter
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon minced fresh thyme or parsley
1 (16-oz) carton heavy whipping cream
1-1/2 cups freshly grated Parmesan cheese
salt and pepper to taste


Sprinkle shrimp with Creole seasoning.

Heat oil in large skillet over medium-high heat. Add shrimp; cook 2 minutes per side or until pink. Remove from skillet and keep warm.

Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.
Cook 1 minute. Gradually whisk in cream; bring to a simmer and cook 5 to 6 minutes or until reduced by one fourth.

Add Parmesan cheese and salt and pepper to taste, stirring until cheese is melted.

Prepare pasta of your choice per package instructions. Ladle sauce over pasta and top with shrimp.